Description
Queso Chicken Enchiladas are creamy, cheesy, and irresistibly flavorful — featuring tender shredded chicken wrapped in soft tortillas, smothered in a rich queso sauce, and baked until bubbly perfection. A Tex-Mex favorite made easy for weeknight dinners or parties.
Ingredients
-
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 1/2 cups shredded Monterey Jack or cheddar cheese (divided)
- 8 flour tortillas (6-inch size)
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
For the Queso Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 1 cup shredded white American cheese or queso blanco
- 1/2 cup shredded cheddar cheese
- 1 (4 oz) can diced green chiles
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for spice)
Instructions
- Preheat oven to 190°C (375°F). Lightly grease a 9×13-inch baking dish.
- In a skillet, heat olive oil over medium heat. Add diced onion and cook 3–4 minutes until soft. Stir in garlic, cumin, chili powder, salt, and pepper. Add shredded chicken and 1/2 cup cheese, mixing to combine. Set aside.
- Make the queso sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Slowly add milk and cream, whisking constantly until thickened. Reduce heat to low and stir in cheeses, green chiles, paprika, and cayenne until smooth and creamy.
- Spread 1/3 cup of queso sauce in the bottom of the baking dish.
- Place 2–3 tablespoons of chicken filling into each tortilla, roll tightly, and arrange seam-side down in the baking dish.
- Pour remaining queso sauce evenly over the enchiladas. Sprinkle with the remaining cheese.
- Bake uncovered for 20–25 minutes, or until hot and bubbly with lightly golden edges.
- Garnish with fresh cilantro, chopped tomatoes, or jalapeño slices before serving.
Notes
- Use corn tortillas instead of flour for a more traditional enchilada texture.
- For added flavor, mix a spoonful of salsa or taco seasoning into the chicken filling.
- Leftovers reheat beautifully in the oven or microwave the next day.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course / Tex-Mex
- Method: Baking
- Cuisine: Mexican-American